My 10 Favourite Ciders of 2019!

We’ve almost made it through 2019. That means I get to look back at my ciders before beginning another fresh and new year. 2019 was a heart breaker, but also I experienced many moments of joy. I hope you did too. I took part in some fantastic cider experiences, and I hope you did too. I reviewed more than 100 ciders this year, so I had the largest field yet of contenders for my favorite. It was tremendously difficult for me to narrow down to just ten favorites, but each of the ciders below is a gem. 

Here are all of my previous year’s top 10s! Please go back and find your favorites!

2018: http://alongcameacider.blogspot.com/2018/12/my-favourite-10-ciders-of-2018.html

2017: http://alongcameacider.blogspot.com/2017/12/my-10-favorite-ciders-of-2017.html

2016: http://alongcameacider.blogspot.com/2016/12/my-10-favorite-ciders-of-2016.html

2015: https://alongcameacider.blogspot.com/2015/12/my-10-favorite-ciders-of-2015.html

2014: http://alongcameacider.blogspot.com/2014/12/my-10-favorite-ciders-of-2014.html

And my first ever cider countdown from 2013: 

http://alongcameacider.blogspot.com/2013/12/my-10-favorite-ciders-of-2013.html

And I'll quote my own rules again. “As in earlier years, I have two rules: I'm not listing more than one cider from any company, and I am going to limit myself to ciders that have coverage in the blog. Beyond that, my only caveat is that these are my personal favorites that I wrote about in 201[9]. These may or may not be your favorites, but I encourage you to taste them and make up your own mind.”

With no further blathering, let me show you what ciders I loved most this year! Please share your favorites with me in the comments!

10. Woodchuck/Farnum Hill’s Odd Crush 

http://www.woodchuck.com/age-gate/

http://www.povertylaneorchards.com/farnum-hill-ciders/

As soon as I heard about this collaboration between New Hampshire legend Farnum Hill with Vermont’s Woodchuck, I was eager to try it. Both of these companies have been making ciders since the 1990s, and their experience gets to shine in this cider. If you prefer things drier than most Woodchuck and sweeter than most Farnum Hill, this might be the perfect treat you’ve been waiting for. Even if you normally shun canned ciders, I urge you to give this aromatic, well-balanced, delicious canned cider a try. 

http://alongcameacider.blogspot.com/2019/07/cider-review-woodchuck-farnum-hills-odd.html

9. Potter’s Craft Cider Pippin Cuvee 

https://www.potterscraftcider.com/

I feel so luck to have been included for the promotion of Cider Week Virginia this year. I got to try some excellent ciders that I otherwise would have had access to. The cider smells like a bouquet of fresh garden greener and ripe apples. I loved it’s bubbly enthusiasm, spiky acidity, and gentle wildness. Congratulations to Potter’s on their new tasting room as well! 

http://alongcameacider.blogspot.com/2019/11/cider-review-potters-craft-cider-pippin.html

8. Aeppeltreow Scarlett Rosey Cider 

http://aeppeltreow.com/

Whether or not you want to call this cider a rosé, this pink semi-sweet cider is delicious. What I love about it comes primarily from crab apples. The acidity is lively and a perfect match for it’s fruity sweetness, plus there’s enough tannin there to enhance the cider’s structure substantially. This cider was completely emblematic of summer sipping while watching the sun cast long evening shadows across my yard. It is lovely. 

http://alongcameacider.blogspot.com/2019/07/cider-review-aeppeltreow-scarlett-rosey.html

7. Eden Specialty Cider’s  Ezekiel

https://www.edenciders.com/

I knew from the moment I tasted the Ezekiel last January, that it would be a front runner for my year end favorites list. This dry Kingston Black Cider has everything. I chose to drink in January for it’s dryness plus body. Sometimes, I give cider makers a hard time for trying so often to create a truly delicious and balanced single-varietal cider. It often holds them back because so few apple varieties are ready to appear unblended, but the Kingston Black can do it. And the Ezekiel does it’s beautiful fruit full justice. I love the intensity of flavor in this cider!

http://alongcameacider.blogspot.com/2019/01/cider-review-eden-specialty-ciders.html

6. Treasury Cider Homestead Semi-Dry Orchard Cider

http://www.treasurycider.com/

I enjoyed Homestead Cider Semi-Dry at a birthday party. I taste it as a mellow, firm drink; it doesn’t taste austere or pointed, yet it’s still very driven by acid. I appreciate the cider’s balance and plethora of bubbles. But my favorite part has to be the pear notes on the finish. I do recommend this one for fans of dry ciders, as I think most folks would find it plenty dry.

http://alongcameacider.blogspot.com/2019/11/cider-review-treasury-cider-homestead.html

5. Uncle John’s Cider’s Baldwin 

http://www.fruithousewinery.com/

The enticing aromas of this cider let me know I was going to enjoy it: ripe apples, rock candy, salt, leather and mild phenolics. The Baldwin was fruity with notes that remind me of pineapple, melon, tropical notes, and lush green leaves. It still managed to be dry. I really enjoy this complex, super tart cider.

https://alongcameacider.blogspot.com/2019/02/cider-review-cider-labs-empire-royale.html

4. Eve’s Cidery Kingston Black 2017 

https://www.evescidery.com

Another single-varietal made the list. I can’t be surprised because the Kingston Black is a great apple, and Eve’s Cidery cares about bringing the best qualities out of each batch of juice fermented. I love the body, structure, and acidity in this dry cider. The Finger Lakes is home to many talented cider makers, and we are lucky to count the crew at Eve's Cidery among them. 

https://alongcameacider.blogspot.com/2019/08/cider-review-eves-cidery-kingston-black.html

3. Big Fish Cider Co’s Allegheny Gold 

https://www.bigfishcider.com/

I don’t often get the chance to try anything from Big Fish Cider Co, but everything I’ve tried has been delightful. The aromas on this cider are simply inviting; I can smell ripe apples, oats, carrots, golden raisins and caramel. It also really brought lively bubbles, making this cider a party. It was a mature and tasteful party, but a party nonetheless. I loved it!

http://alongcameacider.blogspot.com/2019/01/cider-review-whitewood-cider-company.html

2. Blue Bee Harrison 

https://www.bluebeecider.com/

The Harrison cider by Blue Bee tastes tannic, acidic and fruity. It’s astringent in a way that reminded me of all manner of old and beautiful things like  maps, paper, antiques, sunlight, and dust. The fruit notes included lychee, lime, and ripe apple. The acidity was overwhelming brightness. It was magical. The Harrison created an overall image both golden and overripe.

http://alongcameacider.blogspot.com/2019/11/cider-review-de-vergeten-appels-het.html

1. Dragon’s Head Wild Fermented 

http://www.dragonsheadcider.com/

This off-dry cider expanded my expectations for wild ferments as an entire category. Often I find them interesting but not the most hedonistically enjoyable. Dragons Head changed my mind by creating a wild-ferment cider that had appealing aromas like sugar dusted lemon slices and ripe apples. It tasted amazing with notes of citrus and fantastic balance. I was completely bowled over. 

I paired this cider with a fun vacation trip to Seattle, and someday I’d like to pair more Dragons Head with a trip to their orchard on Vashon Island! 

http://alongcameacider.blogspot.com/2019/04/cider-review-dragons-head-wild.html

And with that, I wish everyone a relaxing and happy end of 2019! 
Thank you so much to all of my cider friends new and old. Thanks very much to folks who invited me to great cider events, kind people who judged cider with me, tireless volunteers I worked with on state and national cider committees, and members of the friendly and generous online communities that make the cider community fun. I appreciate all of you! And I am so grateful for everyone growing apples, making cider, and promoting this fine beverage. May 2020 be filled with good fruit for all of us! 

A Birthday Pairing Dinner with Sur La Mer, Whitewood Cider Co, Castle Hill Cider, Aeppeltreow, Virtue, and Champlain Orchards

My dear friend El just had a birthday. For some strange reason, this means she wants to hostess an elaborate dinner party. She loves to cook and share delicious food with friends (it’s something we have in common, but I’m somewhat more low key in my cooking ambitions). She also loves a good cider; it’s the preferred beverage for most of my closest friends. So I pair a cider with each course. It ends up being a lot of food and a lot of cider, and a lot of fun. 

I chose all Finger Lakes Ciders last year, and I wrote about the event as part of my lead up to Finger Lakes Cider Week: http://alongcameacider.blogspot.com/2017/09/finger-lakes-cider-week-and-birthday.html

This year, she wanted to do it again, so I happily volunteered to another set of pairings. I did want to switch it up a bit, so I choose 6 ciders from 6 different states beyond New York. I love my home state’s ciders, but I wanted a 100% different lineup. Elizabeth also wanted to switch it up this year by sharing a only creative partial menu before the food was actually revealed at the table.

1) Chips and salsa

Drew Family Wines "Sur La Mer" Brut Cider, California
http://www.drewwines.com/

Here’s how El describes the course, “a panoply of heirloom tomatoes from Jackman Vineyards...a raw salsa fresca made by combining them with some local jalapenos, cilantro, onions and a bit of lime juice to create a bright, fresh salsa including black icicles, bolsenos, and green zebras.”

And the cider’s official description: 

A preservation project, a way to preserve a farming heritage  A blend of three varieties:  Gravensteins, Philo Golds and Rhode Island Greenings for some acidity.  We've gone old school in our approach with a native yeast primary fermentation and dosaged with a champagne yeast  (no forced carbonation here) before bottling as a traditional sparkling wine is made.  We find the bubbles are finer this way.  Notes of green apple, citrus, bread yeast and salinity and seaweed due to our coastal proximity are evident here.  A perfect summer glass of bubbles to accompany so many foods.  We love creamy and salty cheeses or roast chicken with this lovely handcrafted Brut Cider.

The Sur La Mer cider smells of cooked apples and minerals. It was very dry and tart. I paired this dry high acid cider with salsas because of the mention of salinity in the description. Luckily it came through and a little extra saltiness along with super fresh salsa and local tortilla chips was delightful. The salt really brought out the sweetness of all the fresh tomatoes. The cider also brought just a little gentle funk to the table to help perk up everyone’s appetites. 

2) Pasta and pesto 


Whitewood Cider Company’s Kingston Black and Wickson Apple
http://whitewoodcider.com/

Fresh pasta is one of El’s favorite things to make. I love it when she cooks this because homemade pasta is just miles better than dried.  She says, “I wanted to give it a sauce that was both packed with flavor and relatively light, and a simple pesto was an obvious candidate. I just used basil, garlic, olive oil, pine nuts, and a mix of pecorino romano and parmesan cheese.”

And the only description of the cider I was able to find online of this limited release cider, “Dry, fruit forward, sophisticated, big cider aged in a semi-neutral second use gin barrel. Flavors of very ripe tangerine, oak, vanilla and a touch of the gin botanicals.”

I anticipated this course of food being my favorite as I am a passionate pesto fan. I wanted the gin botanical notes of the cider to complement the basil of the pesto, and it did! Everyone gushed about this course paired with the Kingston Black and Wickson Apple. 

3) Duck Confit and Tomato Confit 

Castle Hill Cider’s Terrestrial, Virginia
https://www.castlehillcider.com/

I'm deferring to El’s description for this course, “Duck confit is one of my favorite treats; it’s rich and salty and just incredible...Because I had two pescetarians at my table, however, I knew I needed something satisfying to accompany the duck. Tomato confit is actually a completely different thing; meat confits are poached in fat, whereas vegetable confits are just silky and richly flavored sauces. This recipe used local ginger, garlic, shallots, and herbs from my wife’s garden to make a delightful bowl of dipping sauce for bread.” And that dipping sauce wasn’t just delightful, it was divine!

Castle Hill’s official description for the cider, “Like a cold pool on a hot day, Terrestrial’s acidity gives this cider a crisp finish. Made with a blend of Winesap and Albemarle Pippin apples, this cider pairs nicely with oysters or aromatic dishes and makes a cleansing counterpoint to rich cheeses.”

I was least certain of this pairing going in, but I knew how much I love the Terrestrial and had faith in the classic pairing logic of umami flavors with high acidity and tiny bubbles. The cider lifted all this food richness and aerated rich apple, pointed acidity, and firm structure too. For many folks either a dark meat or tomato sauce would call for red wine, but for me a structured and tannic dry cider with plenty of acidity will do the job for any tomato sauce I’ve met.  

4) Taco platter 

Aeppeltreow’s Americana
http://aeppeltreow.com/

The taco platter was in reality a table groaning under the weight of food choices. This course could have been the entire meal and everyone would have eaten bountifully. Options included Ancho-rubbed steak, tequila-lime chicken, Mahi-mahi marinated in ancho, lime, and jalapenos, and marinated tofu in the style of Chipotle. These were surrounded by a tomato salsa, a roasted salsa verde, a corn salsa, and a spicy peach salsa. And four cheeses. And peppers and onions. And shredded cabbage. And the base of hand pressed tortillas. 

The Aeppeltreow Americana’s official description declares, “Estate grown apples of Jeffersonian provenance. Our attempt to re-create Colonial American cider.  Crisp and clean. Zero residual sugar.”

I’m fond of many ciders from Aeppeltreow, so I hoped to find a special occasion for this very special cider. It’s aromas were very wine like: much more fermentation than fresh fruit. I loved the soft tannins and mellow acidity. I chose it for this meal because I wanted a still cider that would have plenty of body. The body is to stand up in the presence of all the strong food flavors, and I chose a still because bubble can really up the perception of spiciness. While some folks at the table have a spice tolerance, several did not. The Americana helped us enjoy this course ever so much. 

5)Maple Apple Donut Cake 

Virtue Cider Seedling Orchard With Schaerbeek Cherries
https://www.virtuecider.com/

and/or 

Champlain Orchard Single-Varietal Honeycrisp Ice Cider Library Edition 
http://www.champlainorchardscidery.com/

The cake starts out with sponge that’s is much less sweet and tastes predominantly of buttered cinnamon. This was topped with a cooked blend of Tango and Macintosh and a sweet maple glaze.

The Virtue Cider Seedling Orchard With Schaerbeek Cherries is described online as, “Virtue ciders orchard series pays tribute to our partnering farmers by featuring a single growers finest fruit. Michigan seedling orchard is a friend to chefs and farmers markets for their quality hand picked heirloom fruit.”

While the Champlain Orchard Single-Varietal Honeycrisp Ice Cider Library Edition is introduced, “Our single-varietal Honeycrisp Ice Cider has a wonderful pure apple flavor as well as the characteristic sweetness and zesty finish of the Honeycrisp apple. It is excellent with sharp cheese before or after dinner, or to complement desserts. We also love to pour it over ice cream.”

To be completely  honest, no one chose between the two ciders. We just started out with small tasting pours of each. The Virtue was phenolic, leathery and dry. It brought out the apple beautifully. There’s classic cider wisdom of putting cherry and apple together for a reason. For folks afraid of doing a dry cider with a sweet dessert, don’t be. Just choose a cider that has lots of flavor in addition to being dry. 

And the Champlain Honeycrisp started off with aromas of golden raisins and melted into twingey acid and beautifully balanced sweetness. Alex says it’s the best ice cider he’s had in his life. It was as much a pairing for the maple notes of the dessert as the apple, and that was heart-stoppingly good.

The whole dinner and birthday celebration was such a wonderful time. I feel so lucky to share evenings of food and cider with my amazing friends. 

My 10 Favorite Ciders of 2017

This is my fifth annual roundup of favorite ciders for the year. Wow! That's 50 favorites recorded here, and my heart knows that there are many more. 2017 was a challenging year; I don't want to understate that. For me, though, it was also a healing and exploring year. I did more with cider than ever before: volunteering, pouring, teaching, writing, speaking, and consulting. I'm so grateful for all of those opportunities.

My cider highlight had to be judging two more cider competitions for the first time: The Pennsylvania Farm Show Competition (https://www.ciderculture.com/pennsylvania-farm-show-cider-competition/) and the cider category at the Good Food Awards (http://www.goodfoodawards.org/).

But one of my favorite at home cider activities each year has to be compiling this list of my 10 favorite ciders of the previous blogging year.

For context, here are my lists for the previous four years:

2016 List: http://alongcameacider.blogspot.com/2016/12/my-10-favorite-ciders-of-2016.html

2015 List: https://alongcameacider.blogspot.com/2015/12/my-10-favorite-ciders-of-2015.html

2014 List: http://alongcameacider.blogspot.com/2014/12/my-10-favorite-ciders-of-2014.html

2013 List: http://alongcameacider.blogspot.com/2013/12/my-10-favorite-ciders-of-2013.html

And I'll quote my own rules. “As in earlier years, I have two rules: I'm not listing more than one cider from any company, and I am going to limit myself to ciders that have coverage in the blog. Beyond that, my only caveat is that these are my personal favorites that I wrote about in 2016. These may or may not be your favorites, but I encourage you to taste them and make up your own mind.”

10. Virtue Percheron

http://alongcameacider.blogspot.com/2017/10/cider-review-virtue-ciders-percheron.html

Virtue Cider was started in 2011 by Greg Hall; This cidery is based out of Fennville, Michigan. They use a lot of international inspiration for their ciders and aren't afraid of a little funk.

My tasting notes include leather, dried tropical fruits and raisins, all as an overlay to overripe apples. The scents include something a little floral and a little spicy. The french oak barrel aging gently steers the flavors of the Percheron. The definites are high acid, medium high tannins, with a low intensity of bubble. What I especially like about this cider is the mutually supportive spice and richness.

9. Dunkertons Dry Organic Cider

http://alongcameacider.blogspot.com/2017/10/cider-review-dunkertons-dry-organic.html

Dunkerton's Cider is the only English company to have made the list this year. They make cider in Pembridge, Herefordshire and have done so since 1980. That has allowed them to see a lot of changes in the cider market both in the UK and abroad in that time.

The cider looks like dark tea but hazy; it had only a few visible bubbles. Gorgeous. When I first tasted it, I said the drinking experience like getting mildly whacked in the head, but assuredly in a good way. This is so dry and tannic that its level of bitterness was almost provoking, but since it offered up medium acid to go with those tannins, it brought me round. The aromas bring richness, and the whole experience is heavenly but this one is not for beginners.

8. E.Z. Orchards Poire

http://alongcameacider.blogspot.com/2017/05/very-perry-may-pt-5-e-z-orchards.html

E. Z. Orchards has been growing apples since the 1920s in Oregon. Now, they make Cidre and Perry as well, in a style much inspired by French ciders and perries. With the Cidre part of the business founded by Edward Zielinski, E. Z. Orchards has made a name for itself in the region for trees, fruit, Cidre, and shared knowledge.

The first thing I noticed after pouring this cider, is how it was ambiently sizzling with effervescence. The Poire reminds me immediately of French ciders and perries in its farmy yet fruity aromas. The keeving fermentation process can create some reductive notes in the aromas like fallen leaves, warm wet wood, and farmy scents. After the funky aromas, I was shocked by how cold and clean tasting it was. Sweet and distinctly like fermented fruit sweetness; its the only perry on this list, but it's here for a reason.

7. South Hill Prelude 3

http://alongcameacider.blogspot.com/2017/12/cider-review-south-hill-ciders-prelude.html

I know, perhaps it seems unfair for them to get the stop spot last year and yet still appear on this year's list. I can't help it. I like South Hill's ciders. These are simple apple-centric ciders that only tweak or adjust in ways that I tend to enjoy. This cider is from a single tree, yet it still tastes great.

The Prelude #3 is dry and sparkling, but it's so much more. It smelled honeyed and floral. Other aromas include orange, but concentrated like Seville oranges or tangerines. The Prelude #3 offers up a strong tannic presence, but overall the cider is round and soft. The tannins are beautifully balanced with bright golden acidity. For flavors, I taste vanilla, citrus, ripe apples, and just a bit of soft leather.

6. 2 Towns Ciderhouse Cidre Bouche

http://alongcameacider.blogspot.com/2017/11/cider-review-2-towns-ciderhouses-cidre.html

2 Towns Ciderhouse has been operating as a cidery in Oregon since 2010. 2 Towns was founded by Lee Larsen and Aaron Sarnoff-Wood, focusing on local fruit and innovative cider processes and experiments.

This is a French inspired cider through and through. Its semi-sweet, smelling of overripe apples, lemons, leather, hay, and wood. I love this ciders fine bubbles and full mouthfeel. It's my absolute favorite from this producer!

5. Champlain Heirloom

http://alongcameacider.blogspot.com/2017/09/cider-review-champlain-orchards-cidery.html

The Heirloom comes from Champlain Orchards out of Shoreham, Vermont. This cidery is truly a fruit farm that happens to make really great cider, among other things, on stunning land. All of the stages--growing, milling, pressing, fermenting and bottling--happen right there. They grow many fruits and more than 100 varieties of apples.

This semi-dry cider smells bready and tart but tastes stony and grassy with notes of green grapes. It absolutely wowed me. I love the light and vivacious body on the Heirloom. The esters from the smell remain as pleasant and clean flavors, and I find the acidity bright and high without ever being sharp or pointed. This is fruity sort of acid, balanced with medium tannins. Such a pleasurable and drinkable cider.

4. Blue Bee Charred Ordinary

http://alongcameacider.blogspot.com/2017/03/cider-review-blue-bee-cider-charred.html

Blue Bee is Richmond's first urban cider--in fact, it's Virginia's first. They focus on heritage fruit, incorporating varieties that can bring both acidity and tannin to their finished ciders. You can visit their tasting room year round.

The Charred Ordinary's aromas remind me of barn wood, barrel, and overripe cider apples. This aroma is extraordinarily rich: frankly outstanding. There's definitely something citrusy going on, specifically lemon. Once I tasted it, I could tell that the Charred Ordinary is 100% New World in style and not old. This cider is defined by high acid, mid-level tannins, and almost no sweetness. This cider ZINGs and keeps on zinging. And that's a very good thing.

3. Quebrada del Chucao Sidra Espumante Brut Nature

http://alongcameacider.blogspot.com/2017/01/cider-review-quebrada-del-chucao-sidra.html

The company, Quebrada del Chucao, has been around since 2010 in Chile. It is a collaboration between a fruit-producing family and a university-trained winemaker. The back of the bottle describes the orchards from which the apples came as being more than 60 years old.

Though I expected sweeter, this cider is on the dry side of off dry with 7.5%ABV. I love how bubbly it is, and we can thank bottle conditioning for that natural sparkle. I'd expected it to be sweet because the sidra smelled both sweet and briney reminding me a little bit of both French and English ciders.

2. Black Diamond Solstice

http://alongcameacider.blogspot.com/2017/08/cider-review-black-diamonds-solstice.html

Another strong cider maker from the Finger Lakes Region, Black Diamond is the small family cidery of Ian and Jackie Merwin. They have had a cidery since 2003, and a 150+ variety strong orchard near Trumansburg, New York since long before then. Cider is a natural focus for Ian Merwin as a Pomology Professor Emeritus at Cornell.

In this cider, the aroma notes included overripe apples, sun-warmed rocks, late-summer dust, and caramel. The Solstice tastes fruity, beautiful, and complex while also being uncompromisingly dry. The mouthfeel is fully and boozy. The Solstice's high acids are balanced with high tannins, making the Solstice come across as astonishing and rich. This is a mature and balanced cider, an absolute favorite.

1. Eden's Imperial 11 Degree Rose

http://alongcameacider.blogspot.com/2017/03/the-january-2017-cidrbox-and-edens.html

Their logo reads “Unique expressions of extraordinary apples,” and Eden Specialty Ciders certainly supports that by making some of the finest cider I have ever tasted. It's astonishing to me that this is their first appearance in a top 3, but it wasn't hard to choose this cider as my absolute favorite of the year. Eleanor and Albert Leger have been helming their cidery since 2007. But for this year, I have to pay homage to the Imperial 11 Degree Rose, which is a blend of heritage apples and red currants.

This cider is off dry, dripping with fruit, and 11% ABV, making the Imperial 11 Degree Rose a big big cider. It's zesty, sprightly, tart and extremely bubbly. I love its flavorful intensity, and I know I'm a sucker for really good bubbles. High acid ciders with lots of fruit and some tannic structure are often among my favorites, so my love for this cider should come as no surprise. I could drink this all the time and never be sad about it.

But most of all, I want to end this post with gratitude for the cider experiences and people. From farmers to restauranteurs and every flavor of cider maker, cider writer, cider seller, and cider fan in between, you all enrich my life so much with your ciders and your stories. Here's to even more in the coming year! Cheers!

Finger Lakes Cider Week and Birthday Locavore Pairing Dinner

My dear friend and cider accomplice Elizabeth  (http://www.eruditorumpress.com/blog/author/elizabeth/) had a birthday earlier this month. And unlike most folks, this means she wanted to bring down a heap of work and organization on herself to celebrate. This means she planned and cooked a five course feast at the home of a wonderful mutual friend.

As part of my gift, I paired the menu with local Finger Lakes Ciders and provided some of the ciders for these pairings. She was kind enough to allow me to write up the pairings and combine that post with my anticipation for this year's Finger Lakes Cider Week!

http://www.ciderweekflx.com/

Local Charcuterie Platter: Bellwether Vintage Heritage

http://cidery.com

El sourced smoked turkey, ham, rillettes, and duck confit from The Piggery. For the non-meat eaters we had local hummus by Ithaca Hummus. I enjoyed the Crosswinds Goblin cheese, Northwind Tripletree Tomme and a home-smoked cheddar. El also pickled her own cucumbers and beets.

Vintage Heritage is a very special cider cider that isn't readily available most of the time; its a cellar -aged edition of their Heritage cider. That description reads, “Dry; 6.9% alcohol; blend of European cider apples including Brown Snout, Dabinette, Chisel Jersey; this is the still version of Legacy; complex acid and tannin; an Old World cider to bring balance to your modern, hectic life.” This aged version really lets the playfully rustic side of cider shine. Its leathery, woody, tart and tannic. Delightfully different and something well worth trying if you ever get the chance.

Bellwether will be pouring samples of their ciders at the Ithaca Farmer's Market both weekends of Cider Week (and all other Farmer's Market Weekends) down at Steamboat Landing in Ithaca. 

Caprese Salad: Redbyrd Orchard Cider Celeste Sur Lie

https://redbyrdorchardcider.com

This simple salad was constructed of local heirloom tomatoes, fresh mozzarella, basil, and drizzled with F. Olivers Picual Olive Oil. 

Redbyrd Orchard Ciders says this about this cider, "Celeste Sur Lie ’14 –An elegant cider for celebration, made in the traditional style and disgorged after aging on bottle lees for over a year, giving you a beautiful helix of endless soft bubbles in your glass and a creamy buttery mouthfeel. 0.0% residual sugar, 11% alcohol/volume." This cider fits my one of my preferred flavor profiles perfectly. This is so crisp, clean, and devastatingly dry. It rings like a golden bell on my tongue every time I take a sip.

Fresh Pasta with Red Sauce: Kite and String Barrel Rye

http://www.fingerlakesciderhouse.com/good-life-cider-kitestring/

This hand-rolled pasta was served with fresh tomato sauce with garlic and basil, homemade ricotta and a garden salad with F. Oliver's Balsamic Viniarette Dressing. This course alone would have made a wonderful birthday dinner. Elizabeth really knows how to make homey comfort food like pasta shine.

Kite and String describe this cider as, “Off Dry. Champagne style. Stirred on the lees for 1 month. Aged 1 year in Rye Whiskey barrels. Buttercream with a backbone. Oak and smoke and shalestone.” and I chose it for that combination of smoke and backbone. Typically folks, pair tomato dishes with red wines, but I think cider has a fun option of doubling down on umami notes and adding both structural notes and lively acidity. This pairing supports my argument well.

Finger Lakes Cider House Grand Cider Buffet on Thursday September 28^th:

This event will be at Coltivare this Thursday evening, featuring cider oriented food and Kite and String Cidery's full lineup. This will be many folks first chance to try some of these awesome new releases.

https://www.eventbrite.com/e/finger-lakes-cider-house-grand-cider-buffet-tickets-37257429976

Roast Chicken with Tomato-Cilantro Hollandaise: South Hill Cider Patina

http://www.southhillcider.com/

El's chicken came from Autumn's Harvest. He roasted them and served them with green beans, roast potatoes, and smothered the dish in tomato-cilantro hollandaise sauce. This felt just as complete with sauced potatoes and beans, almost as thought the sauce is the actual star of this course.

South Hill Cider has this to say, “Patina is partially barrel aged so that bright fruit notes ring clear over a well-rounded barrel influence. Sparkling, medium bodied, fruit forward with hints of vanilla. Dry. Bittersweet apples. 8.2% ABV.” I knew we would need to continue to have strong bubbles and some barrel presence in order for the cider not to disappear entirely against such flavorful food. Thankfully, the Patina was up to the task and then some. This cider has tannic balance and smooth elegance to spare.

South Hill Cider String Band and Tasting on Saturday, September 30^th

From 3-6pm on Saturday, you can stop by Agava in Ithaca to taste not only this restaurants inventive and appetizing food, but also listen to the cidermaker behind South Hill Cider (Steve Selin) play with the South Hill Cider String Band and sample their ciders.

Apple Cobbler Cheesecake: Black Diamond Porter's Pommeau

https://www.blackdiamondcider.com/

This cheese cake builds up from a graham cracker crust through a creamy crumb and is topped with Black Diamond Orchard Apples, a brown sugar oat crumble, and a burnt caramel sauce. Yes, it's decadent. Each element is necessary for the tantalizing whole. Being able to pair a pommeau with apples from the orchard that produced it, isn't a chance I get every day.

Pommeau, for those who don't love it already, is a very special cider based distilled beverage. It starts with cider which is distilled then back-sweetened with fresh apple juice and then aged on oak for an extended period. Black Diamond's Porter's Pommeau, according to Black Diamond is, “a blend of fresh cider made from Porter’s Perfection – an old english bittersweet apple and oak-aged apple eau de vie –is our take on the classic beverage from Normandie, France. Tasting Notes: Fragrances of ripe apples and vanilla, velvety tannins and a smooth, sweet finish. Enjoy it with dessert, or by the fireside with friends. Most people prefer to serve it slightly chilled. Alcohol: 20.0% Residual Sugar: 7.6% (Sweet)” And that's excactly what we did. I served this cider chilled to my dear friends with an amazing dessert. Perfection indeed.

Cider Cocktails with Black Diamond Cider in Trumansburg, NY on Thursday October 5^th

At hip foodie bowling paradise, Atlas Bowl, attendees will have the chance to try classic cocktails made with a cider twist and other original mixology creations all using the ciders and pommeau of Black Diamond Cider will bowling, eating, and listing to the tunes of cider owner Jackie Merwin who will be spinning as DJ Black Diamond. What fun! 

Whether celebrating a birthday, the season, or Finger Lakes Cider Week, enjoy with friends. I raise a glass to these good times! Happy Birthday, Elizabeth! 

Very Perry May Pt.3: Eve's Cidery, Wyder's, Magner's

Part 3 of Very Perry May is arriving a little later in the week than my first two groups of perry exploration. This is because I travelled to New York City this past weekend to celebrate my anniversary of being married to my favorite co-taster, Alex. We chose the weekend not just because it is our anniversary, but because that's when Midnight Oil was playing New York City! What a concert! Wow! Okay, to return the point. It was fascinating to see what ciders are on shelves and taps in the city these days, and what perries.

Which leads me to my first perry review of the week: Eve's Cidery's Perry Pear.

I was able to get a glass of Eve's Cidery's sold out 2015 Perry Pear at Murray's Cheese Bar (http://www.murrayscheesebar.com/). This is especially exciting as the company doesn't get access to enough pears to make a perry every year.
I've reviewed a few ciders by Eve's Cidery over the course of the blog so far. Here's the brief rundown.

Albee Hill: http://alongcameacider.blogspot.com/2015/12/cider-review-eves-cidery-albee-hill.html
Autumn's Gold: http://alongcameacider.blogspot.com/2013/06/cider-review-eves-ciderys-autumns-gold.html
Beckhorn Hollow Dry:http://alongcameacider.blogspot.com/2013/10/cider-review-eves-ciderys-beckhorn.html

Find out all about this Finger Lakes cidery that specializes in both still ciders and bottle conditioned sparkling ciders on the website: https://www.evescidery.com.

Perry Pear's official description reads, "Super aromatic on the nose, sweet cream, vanilla bean, honey and figs mingle with balsam fir. The palate is layered with fresh ripe pear, venison and bitter dandelion. The finish is soft, round, full and filling with a creamy texture."

What's more, you can read the story of this particular perry from 2015 pears, right on the site: https://www.evescidery.com/our-cider/2015-perry-pear/

Appearance: cinnamon sugar gold, brilliant, no visible bubbles

The color makes me think of mellow golden dusting of cinnamon sugar. It has lots of color compared to most perries. Its brilliant and doesn't show off the bubbles that are within.

Aromas: clean barn, fermented fruit, honey

Nothing could be more autumnal and rural than this smells. The notes encompass a clean wooden barn, fermenting fruit, honey, and just a hint of dry firewood. These smells are really raising my expectations for something complex and dry.

Sweetness/dryness: just barely off dry

Beautiful balance. I love how the perry has just enough residual sweetness to let the flavors speak and not a hint more. The dryness is structured and solid. This perry sweetness isn't confusing as sometimes happens. 

Flavors and drinking experience: funky, warmed fruit, acid, leather

Some of those same barn and firewood notes that were present in the aromas remained in the drinking. More prominent was a wild thread of acid, medium-high tannins, and lots of leather. The impression of fall just continues as the subtle acetic acid and sorbitol remind me of leaves in the air, warm wood, and crisp breezes. 

As the picture reveals, I had this perry with three cheese pairings: ricotta and honey, brie and blackberry preserves, and sliced apple with cheddar and edible flowers. It complemented all three. What a treat.

Wyder's Hard Cider: Dry Pear

This is my first Wyder's review. The Dry Pear was shared with me when I was visiting the Woodchuck facility in Vermont this summer. Link to that day of my Vermont trip: http://alongcameacider.blogspot.com/2016/08/the-great-vermont-cider-tour-day-3.html

You can visit the Wyder's site to learn about their portfolio: http://www.wyders.com/pear-cider/

Wyder's official description reads, "This light, crisp cider presents a tangy aroma while offering a distinct pear taste, and ends with a lively mouth feel that tickles the tongue."

Appearance: brilliant, pale, lots of visible bubbles

This has a bubbly light appearance. There's not a hint of haze.

Aromas: apple pear, candied pineapple, ginger

The Dry Pear smells like apple more than pear, but it does smell floral and gingery. It also smells like crystallized sugar. The floral notes remind me of edible orchids.

Sweetness/dryness: sweet

Not ambiguous. Not dry. Sweet.

Flavors and drinking experience: sweetly ephemeral, perfumed, fruity
This is a relatively easy to understand perry, especially for a cider person like myself. The Dry Pear does have the ephemeral perfumed quality that some perries have. It's initial hit is a bit drier with even a touch of bitterness, but that is quickly replaced by sweetness and fruitiness. It tastes like extremely clean fermentation with a finish that's clean and delightfully aromatic. Like a breath of spring flowers.

This is fundamentally sweet though, I don't see why they call it dry.

Magners Irish Cider's Pear

I have reviewed one Magner's before: http://alongcameacider.blogspot.com/2015/04/cider-review-magners-irish-cider-plus.html

You can find out more about them online: http://usa.magners.com

Magner's Official Description reads, 

We all need a bit of variety and that’s why we came up with the idea for Magners Pear. Of course, we like to do things properly and don’t mind taking our time, so unlike some Pear ciders, the only fruit that goes into ours is pears. 

Only 100% premium quality pears, which are filtered to get rid of any impurities before being slowly fermented. 

That’s what makes Magners Pear so fresh, fruity and full of flavor. So next time you’re out and wanting a bit of a change, pour a Magners Pear, sit back and enjoy.

Appearance: visible bubbles, light green gold, brilliant

I used my Cider Tasting Mug by 33 Books (https://www.33books.com/products/the-original-cider-tasting-mug) so I could get the most out of this cider. The mug generally enhances both color and aroma, so it being fairly pale green gold in this mug means it would be even more subtle in glass.

Aromas: floral, pear jolly rancher, white grape

I could smell exactly the clear notes in my above list: pears, Jolly Rancher green apple candy, white grape juice, and a floral atmosphere as well.

Sweetness/dryness: very sweet

The Pear is intensely soda-like in its initial burst of sweetness. This is another sweet perry.

Flavors and drinking experience: sweet, thick mouthfeel, lots of pear, hint of maple

The Pear offers up a thick mouthfeel, which I don't think is necessarily characteristic of perry, but it recalls specifically the flesh of a soft pear. I get a bit of granularity to it. The sweetness hits climatically and slowly fades: the experience of drinking it is a journey down that slope, and there are some nice points along the way, but no changes. Sugar and pear juice are both perceivable, with a little mapleness. 

This interacts interestingly with the air: drinking it from the bottle offers a more beer-like note: the alcohol is more upfront and slightly mutes the sweetness. 4.5%ABV and sent to me in a lovely custom 19.2oz bottle.